Nothing says FALL more than a warm bowl of soup. When the weather gets cooler (OK, whoever hasn’t told Mother Nature that it is fall in the Augusta, GA area needs to raise their hand and admit it!), I love to smell soups and stews brewing in our house. One of my favorite recipes is for Butternut Squash Soup. Yum! Yum! and more YUM! The mixing of flavors, the yummy spices that I add, not to mention the health benefits of butternut squash… Low in fat, lots of potassium and vitamin B6 help to protect your heart, bone, nervous and immune systems and make your healthy!
So, make this yummy soup tonight – hurry! Run to the store now!
1 butternut squash – about 2lbs
2- tablespoons of Olive Oil
3/4 cup chopped onion
1 1/2 teaspoons chopped garlic
1/2 teaspoon cumin
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups chicken stock – I use organic low sodium
1 cup heavy cream ( I used 2 cups half and half instead)
Cut the squash in half down the long way and scoop out seeds and throw them away. Then peel the squash( tough job), but worth it! Cut squash into 1 inch pieces. In a large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often until they begin to brown- about 5 mins. Add cumin , salt, nutmeg, pepper. Cook 1 minute and then add squash and chicken stock. Bring to a boil, reduce heat and simmer for 15-20 minutes or until the vegetables are tender. Remove from heat and use an immersion blender or I used a hand mixer ( a little messy though). Purée until smooth. Return to heat and add cream and adjust seasonings. Serve warm and I added pumpkin seeds for fun color!
Find out more about how I am “Capturing Life’s Beautiful Moments” in my All Natural Light Studio and On Location as the Augusta GA Newborn Photographer and Augusta GA Family Photographer in the greater Augusta, GA area by visiting my website www.MaryBethsPhotography.com